DirtyFLRestaurant Inspection Data

ASIAN FIN

4650 DONALD ROSS RD #106

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/7/2025

Inspection #: Visit ID: 10739717

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to use triple sink with quaternary sanitizer between 200-400ppm for sanitizing.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over fully cooked crab at reach in cooler at sushi station. Raw salmon not in commercial packaging over fully cooked Krab sticks at reach in freezer at sushi station. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for sushi rice. Per operator, sushi out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an accumulation of food debris in hand wash sink in back dish area. Repeat Violation

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8730557

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area non food grade paper napkins- in contact with cooked Asparagus- operator removed. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw beef not commercially packaged stored over cooked octopus- operator removed.Corrected On-Site Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at sushi area- raw salmon stored over cooked rice- operator removed. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of flex sealed stored over flour at storage area near walk in cooler- operator removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar area- stainer and brush inside handwashing sink- operator removed. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler Cooked mix made 4 days ago not date marked- operator date marked. Corrected On-Site

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8560454

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 33°F-35°F, removed from freezer last nigh. Operator removed packaging. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi Rice 86°F kept over night at sushi bar.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi Rice 86°F kept over night at sushi bar.

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8560302

  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashsink by sushi station - blocked by cutting board and containers. Warning - From follow-up inspection 2024-01-26: **Time Extended**
  • 31A-12-4:Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. Handwash sink by cookline with container inside. Handwash sink by bar area with strainer and brush inside - operator removed. Corrected On-Site Warning - From follow-up inspection 2024-01-26: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training through Florida restaurant and lodging association - expired 01/2023. **Corrective Action Taken** Warning - From follow-up inspection 2024-01-26: No proof of training at time of inspection. Admin Complaint

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8351777

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by sushi station -reduced oxygen packaging of raw tuna - not removed from packaging before thawing overnight- see stop sale. Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored on prep counter near sushi area- operator removed. Corrected On-Site Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At multiples areas within the sushi station - in use avocados not washed before prep. Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Container of pepto-bismol stored on prep counter - operator moved to lower shelf Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw chicken stored over raw pork. Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At small reach in freezer near sushi station - raw ground beef stored over raw fish- operator discarded both fish and ground beef. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by sushi station -reduced oxygen packaging of raw tuna - not removed from packaging before thawing overnight- see stop sale. Warning
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Warning
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashsink by sushi station - blocked by cutting board and containers. Warning
  • 31A-12-4:Intermediate - No handwash sink for employees. Handwash sink by cookline with container inside. Handwash sink by bar area with strainer and brush inside - operator removed. Corrected On-Site Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice. Warning
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Operator's Probe thermometer could not be turned on at time of inspection. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training through Florida restaurant and lodging association - expired 01/2023. **Corrective Action Taken** Warning